Asparagus Proscuitto Bundles

Ingredients:

• 1 pound Tanimura & Antle Asparagus
• 12 thin slices prosciutto (4 oz.) or 24 thin slices ham or salami
• 1/2 cup garlic & fine herbs spreadable cheese (such as Boursin)
  or onion & chive spreadable cream cheese

Directions:

• Rinse asparagus; trim to about 6 inches.
• Blanch in boiling salted water just until crisp-tender, about 1 minute.
• Immediately immerse asparagus in ice water to cool; drain well.
• Cut prosciutto slices in half.
• Spread 1 tsp. cheese on each piece.
• Place asparagus spears at one end of prosciutto pieces and roll up, leaving tips and
  ends exposed.
• Bundles can be made up to 24 hours in advance. Refrigerate, covered.

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